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Chicken and Escarole Soup with Fennel

  • 6servings
  • 25minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1 1/2 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes

  3. 1 tablespoon dried oregano

  4. 2 cups chopped onions

  5. 4 celery stalks, chopped

  6. 4 garlic cloves, chopped

  7. 1 teaspoon fennel seeds

  8. 1 14- to 15-ounce can diced tomatoes in juice

  9. 8 cups low-salt chicken broth

  10. 1 head of escarole, cut into wide strips

  11. Grated Pecorino Romano cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in large pot over medium-high heat. Add chicken; sprinkle with salt, pepper, and oregano. Mix in onions, celery, garlic, and fennel seeds. Sauté until vegetables begin to soften, about 4 minutes. Stir in tomatoes. Add broth; bring to boil. Reduce heat to medium; simmer until vegetables and chicken are tender, about 15 minutes. Add escarole; simmer until wilted, about 3 minutes. Season with salt and pepper. Ladle into bowls. Serve, passing cheese separately.

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